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Red Velvet Cupcakes

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Ingredients
  

  • 170 g or 3/4 cup Butter soften
  • 1 cup Caster Sugar
  • 2 large Eggs
  • 1 Tbsp White Vinegar

Dry ingredients

  • 2 1/4 cups Plain Flour
  • 1 1/2 teaspoon Baking Soda
  • 3 tsp Dark Cocoa Powder
  • A pinch of Salt

Wet ingredients

  • 1 cup Buttermilk
  • 1 Tbsp Red colouring
  • 1 tsp Vanilla Extract

Cream cheese Icing

  • 240 g Cream cheese soften
  • 120 g Icing sugar
  • 1 1/2 tsp Rum or Vanilla extract
  • Soft Fruits like berries optional

Instructions
 

  • Preheat the oven at 175°C.
  • Sift the dry ingredients together.
  • Mix the wet ingredients together.
  • Cream the butter and sugar until light and fluffy.
  • Emulsify the eggs into the cream, one at a time.
  • Add 1/3 of the dry ingredients and 1/2 of the wet ingredients into the mixture and mix well.
  • Add another 1/3 of the dry ingredients and the rest of the wet ingredients and mix well.
  • Add the final 1/3 of dry ingredients, scrap through the bowl and mix well. Do not overbeat.
  • Divide the batter into 15 paper cups in a muffin tin.
  • Bake in the oven for 15-20 minutes, or when pressed, the cake springs back.
  • Cool.

Decorate

  • Beat the cream cheese until soft and add the icing.
  • When smooth, add in the rum, and mix well.
  • Slice off the top of the red velvet cupcakes and decorate as desired.